Tag: CHICKEN

Lemon and Herb Roast Chicken

Lemon and Herb Roast Chicken

  Roast chicken with potatoes is my favorite meal. It reminds me greatly of my grandma and Sundays that I spend in her house. She would make this almost every single time when I come to visit. I believe that it takes me back to that time of my life. With that being said, read more

Easy Chicken Enchiladas

Easy Chicken Enchiladas

This is a tasty and affordable family dinner idea, plus incredibly Easy Chicken Enchiladas!     I hope your long weekend was fantastic and that you are enjoying the summer break. We have been on vacation since last week. I can’t even believe that I read more

Chicken Fajita Bowl

Chicken Fajita Bowl

Chicken Fajita Bowl
Chicken Fajita Bowl

It’s been a while since I posted a real dinner recipe, so I‘ve decided to post this fast and delicious dish that everyone loves. Chicken Fajita Bowl is amazing!

UsuallyI make cauliflower rice for myself, but the family loves eating rice and beans or just plain rice with Chicken Fajita. 

To be honest both of my boys strongly dislike cooked peppers and onion so I make only chicken for them. I am not sure why?!

They love raw peppers and onion, but when it comes to cooked veggies it is a big no-no. With that being said I cook chicken and serve raw veggies on the side just for those two troublemakers.

So, it is truly a win-win situation for everyone. They do not complain and everything is eaten in peace.

Chicken Fajita Bowl

This meal makes at least twice a month on our table. Sometimes I would make bowls like this and sometimes I just serve on the big tray with warmed-up tortillas so everyone can make their own wraps and toppings. I mean easy peasy, right? 

 You can check Chicken Fajita HERE 

I used nearly the same recipe that I have used before and It was really satisfying and delicious. If you don’t want to bother adding your own seasoning just use store-bought. I usually have everything in my pantry and fridge so I just mix it myself, but I have used a store-bought seasonings thousand times.

There is no judging here whatsoever. We try to prepare and serve a homemade meal but that doesn’t necessarily mean that everything has to be from the scratch. 

Hey, if you try making my tasty Chicken Fajita Bowl, please tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking.

Happy Cooking!!!

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Chicken Fajita Bowl
Yield: 4 SERVINGS

Chicken Fajita Bowl

Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating: 1 hour
Total Time: 1 hour 30 minutes

DELICIOUS low carb recipe for Chicken Fajita Bowl, For low carb option serve it over cauliflower "rice"

Ingredients

  • 2 tablespoons Oil (I used Spanish Olive Oil)
  • 1 boneless skinless Chicken Breast cut into thin strips (usually two pieces in one pack unless it's a family pack)
  • 1/2 Red Bell Pepper julienned
  • 1/2 Green Bell Pepper julienned
  • 1/2 Orange Bell Pepper julienned
  • 1/2 Yellow Bell Pepper julienned
  • 1/2 Onion diced or sliced

Seasoning & Marinade

  • 1 tablespoon Oil l (I used Spanish Olive Oil)
  • 1 tablespoon lemon juice
  • 1 teaspoon seasoned salt or to taste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Spanish Smoked Sweet Paprika
  • 1/2 teaspoon crushed red pepper flakes

Instructions

  1. In a large freezer bag, combine 1 tablespoon oil, lemon juice, and seasonings; add the chicken, close the bag then shake a bit to coat the chicken. Refrigerate for one hour. (If you will not cook it right away freeze it. You may leave it in the fridge for up to 24 hrs.)
  2. In a large skillet, saute peppers and onion in 1 tablespoon of oil until tender but still crisp. Season it with a pinch of salt, stir, then remove it on the plate.
  3. In the same skillet, cook chicken over medium-high heat for about 6 to 7 minutes or until no longer pink. Return pepper mixture to a pan and combine them with chicken. Cook for about 2 to 3 more minutes. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole, and sour cream.
  4. You can serve it over rice, or use Cauliflower rice. Saute on a bit of oil, add salt to taste. This is perfect for a fajita bowl.

Notes

  • You can use beef for this recipe
  • You do not have to use all the peppers to listen to the ingredients. It is always more appealing when you have more than one color in your meal, but that is perfectly okay if you use two types of peppers. Also, green, red, yellow, and orange give you different flavors and sweetness so I would encourage you to use all of them if possible. 
  • You can meal prep this and keep it in your fridge for up to 5 days, although DO NOT keep cooked cauliflower rice in your fridge. Make it the moment you gonna eat it. It got the nastiest smells if you leave it in the fridge. I make it 5 minutes before I will serve my meal. 
  • You can pack cooked peppers and chicken in the freezer bag, make portion size bags. Just thaw and maybe give a quick stir fry for a minute or two on medium-high heat with a drizzle of oil. You just want to really heat through and it is always nice to refresh it. You may keep it in the freezer for up to a month. It will be probably safe to go over a month I just never went over it so I won't recommend it if I am not doing it.
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    Easy Chicken Salad Recipe

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    Lemon Herb Chicken and Veggies Sheet Pan

    Lemon Herb Chicken and Veggies Sheet Pan

    Lemon Herb Chicken and Veggies Sheet Pan

    Lemon Herb Chicken and Veggies Sheet Pan are a simple and versatile meal. They are simply the best. I will show you two versions of sheet pan dinner.

    When I have veggies that need to be used or I am leaving town for a few days, or maybe I just need a quick dinner, this type of meal is so welcoming.

    Tap here for more chicken recipes

    I made Lemon-Herbs Chicken and Veggies Sheet Pan dinners and served it with noodles or rice. Sometimes I season the rice or noodles with soy sauce.

    Many times before I used fish fillets for sheet pan, or pork, so you can really use whatever you have at this moment to make an amazing meal.

    Everyone happy and I did not spend more than 10 minutes in my kitchen preparing this, I call that win-win situation.

    Lemon Herb Chicken and Veggies Sheet Pan

    I am showing you two similar sheet pans. Just by switching vegetables you can create an amazing dinner in no time.

    Lemon Herb Chicken over Asparagus

    This meal is absolutely amazing. You could eat this just like this especially if you’re on a low carb diet, or serve with cauliflower rice, or perhaps regular rice.

    You could also serve this with roasted potatoes as well as noodles.

    Lemon Herb Chicken with Mixed Veggies

    Just like one with asparagus, this one is an absolute delight. I love the texture and aroma of different veggies mixed with juices of lemon chicken.

    My husband prefers this one the most so I make it as much as I can. I switch vegetables depending on the season, but other than that we just love sheet pans like this.

    Lemon Herbs Chicken and Veggies Sheet Pan

    Happy Cooking, everyone!

    If you make Lemon Herb Chicken and Veggies Sheet Pan, or any other recipe from my blog please tag me on INSTAGRAM.

    @sandraseasycooking using hashtag #sandraseasycooking.

    I would love to see your delicious creations and share them with my readers. Thanks!!!

    Lemon Herb Chicken and Veggies Sheet Pan
    Yield: Serves 2

    Lemon Herb Chicken and Veggies Sheet Pan

    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes

    These two sheet pan dinners are similar but different.

    Ingredients

    Lemon-Herbs Chicken over Asparagus

    • 1 Chicken Breast, 1 whole skinless chicken breast split in half
    • 1 Bunch Asparagus, plus a good pinch of salt
    • 1/2-1 Lemon Meyer Lemon, if possible, 4-5 slices
    • 1 tablespoon Lemon Pepper Seasoning per breast for both sides (Mrs. Dash without sodium)
    • 1 teaspoon Kosher Salt per breast on both sides, or to taste (a generous pinch of salt)
    • 1 teaspoon dried Parsley
    • 1 tablespoon of dried Rosemary, or a couple of sprig of fresh, remove leaves from the stem
    • Drizzle of Oil

    Lemon Herb Chicken with Mixed Veggies

    • 1 Chicken Breast, 1 whole skinless chicken breast split in half
    • 1 large zucchini, sliced
    • 6 assorted mini sweet peppers (you may use bell peppers as well)
    • 1 Handful assorted carrots
    • 1/2 red onion, roughly chopped
    • 2 garlic cloves, sliced
    • 1 Lemon Meyer Lemon, if possible,
    • 1 tablespoon Lemon Pepper Seasoning per breast for both sides
    • 1 teaspoon Kosher Salt per breast on both sides, or to taste (a generous pinch of salt)
    • 1 teaspoon dried Parsley
    • 1 tablespoon of dried Rosemary, or a couple of sprig of fresh, remove leaves from the stem
    • 1 tablespoon Thyme or a couple of sprigs of fresh

    Instructions


    Lemon-Herbs Chicken over Asparagus

    1. Preheat oven to 375F-400F
    2. Prepare chicken by seasoning it with lemon-pepper seasoning, then add herbs and rub all over the chicken. If your seasoning is without sodium then add a generous pinch of salt.
    3. Place asparagus on the bottom of the baking sheet, washed and trimmed. I trim about an inch from the bottom of the asparagus, it is too woody.
    4. Add a generous pinch of salt all over the asparagus, lemon-pepper seasoning, herbs, and a drizzle of oil. Then rub it all over the asparagus and separate it in a single layer, as you can see on the picture.
    5. Place chicken breast on top of the asparagus, add lemon slices on top of the chicken and sides as well, then drizzle a bit of oil all over.
    6. Bake it for about 40 to 45 minutes, depending on the size of the chicken. If the internal temperature thermometer reads 165F (at the thickest part of the chicken) then the chicken is cooked and safe to eat. Serve with rice or quinoa, and similar, and salad.



    Lemon Herb Chicken with Mixed Veggies

    1. Preheat oven to 375F-400F
    2. Prepare chicken by seasoning it with lemon-pepper seasoning, then add herbs and rub all over the chicken. If your seasoning is without sodium then add a generous pinch of salt.
    3. Add a generous pinch of salt all over the vegetables, lemon-pepper seasoning, herbs, and a good drizzle of oil. Then rub it all over to coat. Separate it in a single layer. You may also add potatoes and other root veggies.
    4. Place chicken breast on top of the vegetables or on the side, add lemon slices on top of the chicken and sides as well, then drizzle a bit of oil all over. About 1 tablespoon altogether because chicken breast is pretty lean.
    5. Bake it for about 40 to 45 minutes, depending on the size of the chicken. If the internal temperature thermometer reads 165F (at the thickest part of the chicken) then the chicken is cooked and safe to eat.

    Notes

    You can use chicken with skin on. If you are cooking in the oven I would use the broiler for a minute or two just get that skin extra crunchy. You can also wrap skinless chicken breast with the hickory-smoked bacon.

    Any leftovers place in the container and keep it in the fridge for 3 days, or freeze it for up to a month. If you keep it more then 3 days it loses the tastiness fo me that is why I always recommend 3 days.

    You can most definitely use other vegetables such as broccoli, mushrooms, tomatoes or cauliflower, just an example. For each adult, count on having about 4 to 5 ounces of cooked chicken. 10 ounces of uncooked boneless chicken breasts will yield approximately 6 1/2 ounces cooked, while 10 ounces of uncooked boneless chicken thighs will yield approximately 5 ounces cooked.

    I cooked this sheet dinner on my Traeger grill/smoker. You can use the oven, it is the same method.

    Check your Lemon-Pepper seasoning for the sodium. Mine did not have any sodium that is why I used salt to season the chicken, but if your seasoning contains sodium most likely you would not need to add any additional salt.

    Easy Naan Bread Pizza

    Easy Naan Bread Pizza

        This easy naan bread pizza comes together in 5 minutes and you can even prep everything ahead, plus it is versatile. I had leftover grilled chicken from the weekend, some tomatoes as well as olives, a bit of red onion and voila.   read more

    Chicken and Mixed Vegetables Stir Fry

    Chicken and Mixed Vegetables Stir Fry

    Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well. My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or read more

    Teriyaki Chicken and Pepper Skewers

    Teriyaki Chicken and Pepper Skewers

    Teriyaki Chicken and Pepper Skewers

    Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors.

    My family goes crazy over this teriyaki chicken and I am sure that you will, too.

    I have been making this dish for many, many years and we absolutely love it especially over warm rice, but noodles would work just fine as well.

    Tap here for more chicken recipes

    Sometimes, I would use pork tenderloin or beef as well. To be honest, it tastes just as good as made with chicken.

    Naturally, beef would take a bit more time to cook but it tastes amazingly delicious.

    Of course, you can use other vegetables such as onion, or different color peppers.

    Red peppers or yellow gives you more sweetness and they are amazing, or you could use several different colors.

    You can even go a step further and add pineapple chunks. It goes absolutely delightful with teriyaki chicken.

    Teriyaki Chicken and Pepper Skewers

    So, I usually make this during a busy weekday when kids either have work, soccer or band practice. We just love it!

    I must add this is a perfect weeknight meal. Plus, you can totally prep this ahead of time and refrigerate for a couple of days.

    Well, I prep and place in the containers and just toss in my wok. It is one of the easiest dinners ever.

    You do not even have to use screwers, however, my family really loves it just like this.

    Skewers are fun to them so I don’t mind making what they gonna love and eat.

    You may also like these recipes:

    Chicken Fajita Skewers

    Chicken Fajita Bowl

    Everything Bagel Baked Chicken

    Marinated Baked Chicken Drumsticks

    If you make Teriyaki Chicken and Pepper Skewers, or any other recipe from my blog please tag me on INSTAGRAM.

    @sandraseasycooking using hashtag #sandraseasycooking.

    I would love to see your delicious creations and share them with my readers. Thanks!!!

    Teriyaki Chicken and Pepper Skewers
    Yield: Serves 4

    Teriyaki Chicken and Pepper Skewers

    Prep Time: 15 minutes
    Marinate Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour 5 minutes

    A perfect balance of flavors. It is a very delicious, super easy meal. 

    Ingredients

    • 1 Large Chicken Breast You may use more
    • 1 Large Green Pepper sliced into squares
    • 1/2 Onion sliced into squares

    MARINADE:

    • 2 tablespoons Teriyaki Sauce
    • 1/2 tablespoon Soy Sauce
    • 1 tbsp. Mirin or cooking rice wine
    • 1 tbsp. Oil Sesame Oil, Vegetable oil or any on hand
    • 4 Garlic cloves sliced
    • 1/4 Onion Chopped
    • 1 tbsp. Fresh Ginger chopped
    • 1 tbsp Honey or 1 tbsp Sugar

    GARNISH:

    • Toasted sesame seeds
    • Green onion

    Equipment needed:

    • Grill or a grill pan
    • Skewers preferably bamboo, but metal works fine, too

    SAUCE:

    • 1/2 tbsp Vegetable oil or any oil that you have, even coconut oil would work if you like the flavor
    • Chicken drippings
    • 1/4 cup water + 3 tbsp.
    • 1 teaspoon Rice flour or cornstarch
    • Soy sauce to taste

    Instructions

    1. In a large bowl combine all the ingredients for the marinade. Mix it well.
    2. Remove with the sharp knife all the excess fat from the chicken breast or take the skin off when if there is skin. Cut the chicken into equal smaller cubes.
    3. Place the chicken into the marinade and mix it all together to coat the chicken well.
    4. Allow the chicken to marinate for about 30 minutes to up to one hour - make sure to always refrigerate if you are going to marinate the chicken for more than 15 minutes.
    5. Slice the onion and pepper, any on hand, in more square bite-size pieces- I used green because I love green peppers over any other, however, you may use different colors or all of them together for different flavor and presentation.
    6. If you are using bamboo skewers then soak them in water for 10 minutes before using them, that way they won't burn as easily.
    7. I assemble mine by thread pepper, onion, marinated chicken and so on until I reach the top. You can use more or less, depending on how you like them. If you overcrowd the skewer then it would take longer to cook evenly.
    8. Heat gas or charcoal grill, or a grill pan with a bit of oil, if you are using a grill pan, then place the skewers to cook.
    9. Cook on medium temperature if you are using the stovetop. Cook for about 5 to 6 minutes on each side, and keep turning them so they could cook on each side. Chicken cooks rather fast, so don't overcook because the chicken could taste a bit dry. If there is no pink in a center, most likely chicken is cooked, however, if you want them a bit darker then leave them just to get a nice golden brown color. They are fantastic on the open flames with the perfect taste of savory, sweet and smokiness, but if you do not want to grill outside then just heat that grill pan indoors. One more idea comes to mind that if you don't have skewers or a grill/grill pan you could most certainly just cook in a drizzle of oil in the regular pan for about 10 minutes. Comes really quickly together and it tastes just as good.
    10. When the chicken is done, place on the plate and allow it to rest for a minute or two. Any juices that drain out you may use it for the sauce.
    11. Before serving, sprinkle a bit of chopped green onion and toasted sesame seeds - and a drizzle of sauce if you wish to make one, but just soy sauce would work as well.
    12. Heat the pan on a medium-low temperature with chicken drippings and oil, then add 1/4 cup of water.
    13. Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.
    14. SAUCE
    15. In a small cup mix together 3 tbsp water and 1 teaspoon rice flour or cornstarch until smooth.
    16. Using a whisk, mix in dissolved rice flour or cornstarch. When the sauce starts to get thick stir to combine it and then remove from the stove.
    17. Drizzle the sauce over the chicken and pepper skewers before serving.
    18. You do not have to do this, but it gives this amazing savory and smooth flavor. You can just drizzle with a bit of soy sauce before serving, but I feel like it tastes so much better with a bit of sauce.

    Notes

    You may add pineapple on the stick in between the chicken, onion, and pepper. It tastes amazing, but it's okay if you do not like the idea or don't have pineapple because it tastes great just like this too.

    Creamy Cajun Chicken Pasta

    Creamy Cajun Chicken Pasta

    Creamy Cajun Chicken Pasta is one more pasta and chicken recipe that I wanted to share with you guys. Well, nobody is certainly complaining at my house, so shamelessly I have decided to post it. The most popular protein in my house that we eat read more